It doesn't use many ingredients, is easy to put together and tastes as if you spent all day making it.

Click on the picture to see how it goes together.

The recipe is below.

Scampi Grenbloise a la Creme

- 2 tablespoons olive oil

- 2 tablespoons butter

- 1 pound peeled and deveined shrimp (21 to 25 count)

- Salt and pepper to taste

- 2 cloves garlic, minced

- 1 tablespoon capers

- 1/4 cup white wine

- Juice of half a lemon

- Dash of Worcestershire sauce

- 2/3 cup heavy cream

Add the oil and butter to a 14-inch saute pan on medium heat. When butter is melted, add shrimp and season with salt and pepper. Cook until pink on both sides and cooked through. Remove shrimp to a serving dish.

Add the garlic to the pan and cook for 30 seconds. Add the wine, lemon juice and Worcestershire sauce and simmer until reduced by half. Add the heavy cream and cook until sauce begins to thicken.